Mar 2, 2007

Peach Ice Cream

Photo: Natasha Milne

SERVES 6 – 8

This ice cream recipe is pure, simple, and flavored with the freshest peaches available. To us, it defines the summer season.

1 1⁄2 cups whole milk
2 eggs
2 egg yolks
1 1⁄4 cups sugar
1 1⁄4 cup heavy cream
1 pint ripe peaches, chopped, with peel on
Juice of 1⁄2 lemon

1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.

2. Meanwhile, whisk together eggs, egg yolks, and 3/4 cup of the sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.

3. Transfer mixture to a mixing bowl; stir in 1 1/4 cups heavy cream; refrigerate until cold.

4. Combine peaches, remaining sugar, and lemon juice in a mixing bowl; the peel will add a rosy color. Cover and refrigerate for 2 hours.

5. Drain juice (return peaches to refrigerator) and stir into cream base. Pour into an ice cream maker and process according to manufacturer's directions. Just before mixture is set, add peaches.